Butter Chicken Linguine (Print Version)
Juicy chicken and pasta coated in a creamy, buttery garlic sauce with lemon, Parmesan, herbs, and Dijon.
# Ingredients:
→ Chicken
01 -
Cubed chicken breast, 2 pieces, no bones or skin
02 -
1 tbsp butter, unsalted
03 -
1 tbsp olive oil
04 -
A little salt to taste
05 -
1 tsp garlic powder
06 -
1 tsp onion powder
07 -
As much black pepper as you like
08 -
0.25 tsp cayenne, optional
09 -
0.5 tsp smoky paprika
→ Pasta
10 -
Salted water for cooking
11 -
225 g linguine noodles
12 -
60 ml starchy water saved from pasta
→ Cowboy Butter Sauce
13 -
Soft unsalted butter, 115 g
14 -
2 garlic cloves, make sure they’re minced
15 -
1 tbsp fresh lemon juice
16 -
25 g Parmesan cheese, grated
17 -
2 tbsp chopped fresh parsley
18 -
0.5 tsp crushed red chilli flakes, you can skip this
19 -
60 ml chicken broth
20 -
60 ml heavy cream
21 -
1 tbsp Dijon mustard
# Steps:
01 -
Take the pan off the heat and gently stir in your chopped parsley. Top it off with a sprinkle of parsley, some coarse black pepper, and a dash of red pepper flakes if you like a bit of heat. Dish it up right away. Lemon wedges on the side are a nice touch if you want.
02 -
Pull your chicken (plus those tasty juices) back into the pan. Drop in the linguine and toss everything around with tongs until well coated. If the sauce needs loosening, pour in a little pasta water until it's silky. Let it all warm together on low for a minute or two.
03 -
Turn your skillet to medium-low. Drop in the soft butter and let it melt. Toss in the minced garlic, give it a stir for about half a minute. Pour in the broth, mustard, and lemon juice, then whisk it all. Let that bubble gently for two minutes. Next, tip in the cream and Parmesan, mixing until it’s smooth and just thick enough. Don’t let it boil.
04 -
Mix smoked paprika, onion powder, garlic powder, bit of cayenne, salt, and pepper together. Coat your chicken pieces in the blend. In a big pan, heat up both butter and oil over medium-high. Spread the chicken out so it’s got space and let it sear 3-4 minutes per side, turning golden and cooked all the way through. Move them to a plate and just loosely cover up to keep warm.
05 -
Fill a big pot with well-salted water and bring it to a boil. Drop in the linguine and cook so it’s just firm, about 9 to 11 minutes. Save 60 ml of the water before draining. Tip noodles out, drizzle with olive oil, and keep on standby.
# Notes:
01 -
Freshly grated Parmesan gives the smoothest, best flavor in your sauce.
02 -
Keep the heat low for the sauce—if you let it boil, it might turn grainy.